BUTTER ROASTED CHICKEN

Who doesn't love a juicy, tender Roasted Chicken for dinner?  Roasting it at a high heat with Butter and savory Herbs like Oregano and Thyme brings full flavor to an American Classic.  The Butter and brining ensures the meat is juicy and crisps the skin for the perfect Roasted Chicken.   Brining will flavor and tenderize the meat leaving it juicy and succulent.  Serve with Roasted Asparagus or Seasoned Steamed Rice or the true American Classic side dish, Mashed Potatoes and Gravy and that is Cooking The Amazing.

Here is the recipe:



3-3 1/2 lb.  Fresh Chicken
1/2 c  Sea Salt for brining
1/2 c  Sugar for brining
8-12 c Water for brining
1 1/2 t  Sea Salt, fine grain
1 t  Pepper, fresh ground black
2 t  Thyme, dried
2 t   Oregano, dried
1/2 t  Garlic Powder
5 T  Butter, softened
1  Lemon
1 t  Thyme, dried or fresh
1  Onion, medium yellow
3  Garlic Cloves




1.  Wash the Fresh Chicken with cold water inside and out then drain all the water from the inside.  Pour approximately 8 c of fresh water in a large bowl or container or super large plastic ziplock bag and add the 1/2 c Sea Salt and 1/2 c Sugar and mix to dissolve.  Add the whole Chicken and be sure it is fully covered in the brine.  Cover tightly with plastic wrap and refrigerate for 3-4 hours.  This is brining.  After 3-4 hours remove from the brine and rinse with cold water and then pat dry with paper towels.  The Chicken is now ready to roast.  Wash your hand very well.  Clean any area the raw Chicken touched well.

2. Preheat your oven to 450 degrees. (yes, 450.) Get all of your ingredients measured and ready so you won't contaminate your kitchen with bacteria after handling the raw Chicken. Cut the Lemon and Onion into quarters. Chop the Garlic cloves in half. Mix all the dried Herbs, Garlic Powder, Sea Salt and Pepper together in a small bowl. Have the Butter softened at room temperature and mix it with the Herbs mix.

 3.  Pull the skin from the breasts up using your fingers to separate the skin from the flesh.   Then smear the 1/2 softened Butter Herb mixer under the skin as evenly as possible then pull the skin back in place.   Spread the rest of the Butter Herb mixture all over the outside skin evenly.

4.  Stuff the inside of the Chicken with the Lemon and Onion quarters and Garlic halves.  Sprinkle the Sea Salt and Pepper over the entire Chicken evenly.  Truss the legs together with kitchen twine by tying at the tips pulling the legs close together.  Tuck the wings tips back behind the chicken shoulders.  This tightens up the bird so it roasts evenly. 


5.  Place the Chicken into a roasting pan in the center of the oven at 450 degrees and roast for 60 mins. undisturbed and uncovered.  Do not baste or open the oven door.  It will be smokey at this high heat, especially if your oven is not clean, so be prepared for the fire alarm to go off.  Just remember: Stop, Drop and Roll!

6.  Remove the Chicken from the oven and test it's temperature at the deepest part of the breast and it should read at least 165 degrees when fully cooked.  The juices should run clear.  Baste the skin with the pan juices right after removing from the oven using a large spoon.

7.  Remove the Chicken to a cutting board and place a large piece of aluminum foil over the Roasted Chicken loosely and allow to rest 10 minutes.  It is important not to carve until it has fully rested or the juices can not redistribute and the meat will be dry.  The internal temperature will increase as the Chicken rests. 

8.  After resting, carve the chicken and place it on a platter and spoon any pan juices from the roasting pan over the meat on the platter and season with Salt and Pepper as needed and serve immediately.

TIP: Carving is easy if you first remove the wings, then the breasts by cutting a horizontal cut below the breast then a vertical cut on top of the breast removing it as one whole piece that you cut into cross slices.  This gives larger juicier pieces to serve as opposed to slicing thinly from the bird.  See picture below.  Then remove the legs at the joint and then the thighs.

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